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Mama Vincente Sweet Bourbon Glazed Carrots

  • 2 pounds carrots, peeled and sliced diagonally into 1/2-inch pieces
  • ¼ cup brown sugar
  • ¼ cup butter, melted
  • 2 tablespoons Mama Vincente Sweet Bourbon Glaze, or more to taste
Directions
  • Place carrots in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender yet firm to the bite, 10 to 15 minutes. Drain and transfer to a serving bowl.
  • Combine brown sugar, butter, and Mama Vincente Sweet Bourbon Glaze together in a saucepan; bring to a simmer. Cook and stir sauce until thickened, about 10 minutes. Pour sauce over carrots and serve immediately.

CaJohn’s Slow Cooker Chile Lime Chicken Taco Soup

INGREDIENTS:
1 - Onion, chopped
1 - 16oz can chili beans
1 - 15oz can black beans
1 - 15oz can whole kernel corn, drained
1 - 8oz can tomato sauce
1 - 12oz can or bottle beer
2 - 10 ounce cans diced tomatoes with green chillies
1 - 1.25oz package taco seasoning
1 - 8oz package shredded cheddar cheese
3 - whole boneless, skinless chicken breasts
1 - 8oz container sour cream
1 cup crushed tortilla chips
 
DIRECTIONS:
Step 1: Place the onion, chili beans, black beans, corn, tomato sauce, beer, & diced tomatoes in a slow cooker. Add taco seasoning & Cajohn's Classic Chile Lime Taco Sauce & stir to blend.
Step 2: Lay chicken breasts on top of the mixture, pressing down slightly until just covered by other ingredients. Set the slow cooker on low heat, cover, & cook for 5 hours.
Step 3: When done, remove the chicken breasts from the soup, and allow cooling long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for an additional 2 hours.
Step 4: Once finished, top with shredded cheese, sour cream, & crushed tortilla chips, serve & enjoy!

Terrapin Ridge Farms Apricot Ginger Teriyaki Wings

Ingredients

BAKED CHICKEN WINGS

INSTRUCTIONS

FOR THE CHICKEN WINGS

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and place an oven-safe wire baking rack inside. Set pan aside.
  2. Pat chicken wings dry with paper towels, then transfer chicken wings to a large mixing bowl.
  3. Add baking powder, sea salt, and black pepper to bowl, then toss chicken wings to coat.
  4. Arrange chicken wings on rack in prepared baking sheet, spacing them so that the chicken wings do not touch.
  5. Bake chicken wings for 40-45 minutes or until wings are a light golden brown.

!PUTTING IT ALL TOGETHER

  1. Once chicken wings are baked, place them in a large bowl and pour 3/4 Terrapin Ridge Farms Apricot Ginger Teriyaki Glaze. Use a spatula or a pair of tongs to toss the chicken wings until they are coated in sauce.
  2. Serve teriyaki chicken wings immediately with green onion and sesame seeds for garnish.

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What The Media Says

  • Chip has also created a museum of hot sauces ... If you want to have a hot time in Dewey Beach, Delaware.

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  • Chip globe-trots in search of new hot sauces ... thus giving him the largest collection in the world according to Chili Pepper Magazine.

    The Washington Post
  • Chip Hearn of Peppers, a retail store and hot sauce museum in Rehoboth Beach, DE, which carries 2,000 hot sauce brands.

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  • Our guest Chip Hearn ... publisher of Peppers Catalog and heating up with the hottest sauces.

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  • Chip Hearn's hot-sauce empire peddles some 3,000 mixtures of bottled heat. More amazing is that he's sample nearly all of them.

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  • For lovers of hot sauce, this place is heaven.

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  • We've been talking about them all week long. Today's the day we're ready to cook with hot sauce. We've got Chip Hearn here...

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  • One of the best 202 things about the South. You don't have to bask in the sun to get some heat on Rehoboth Beach this summer. Just step...

    Southern Living
  • Where you can buy any hot sauce made by man.

    Good Morning America
  • Chip Hearn is a hothead. Because everyone has a different threshold for heat, Hearn uses his entire management staff as tasters.

    The Tampa Tribune
  • Probably the most unique store in this part of the country.

    PBS
  • First-prize winner at the Fiery Foods Show was Peppers' Georgia Peach and Vidalia Onion.

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